Potato Eggplant Curry (aloo Baingan)

This Potato Eggplant Curry, also known as Aloo Baingan, is a popular vegetarian dish in Pakistani cuisine. It is a flavorful and aromatic curry made with potatoes, eggplant, and a blend of traditional spices.

Vegan Gluten Free Main Course Pakistani Pakistani Food Vegetarian Curry
Potato Eggplant Curry (aloo Baingan)

Ingredients

  • 2 large potatoes, peeled and cubed
  • 1 large eggplant, diced
  • 1 onion, finely chopped
  • 3 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 green chili, chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add minced garlic, grated ginger, and green chili. Sauté for a minute.
  3. Add turmeric, red chili powder, and coriander powder. Stir well.
  4. Add chopped tomatoes and cook until they turn soft and oil separates.
  5. Add cubed potatoes and diced eggplant. Mix well to coat the vegetables with the spices.
  6. Add salt and a little water. Cover and cook until the vegetables are tender.
  7. Sprinkle garam masala and garnish with fresh cilantro.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
5g
Fat
10g

Supplies

Large Pan Knife Cutting Board Grater Measuring Spoons

Tools

Serving Spoons Cooking Spoon Cover or Lid

Serving suggestions

Serve the Potato Eggplant Curry with steamed rice or warm roti for a satisfying meal.

Tips & tricks

For a richer flavor, you can add a dollop of yogurt or a squeeze of lemon juice before serving.

Cost

$8